Sunday, 28 June 2015
Braised Vegetables With Red Fermented Beancurd
Braised Vegetables in Red Fermented Beancurd
3 pcs Nam yu (red fermented bean)
10 mushrooms (soaked).
20 gms wan yee. (Black fungus/ soaked)
20 gms dried lily buds (soaked).
500 gms Wong bok. (add more if you like want more vegs )
100 gms button mushrooms.
5 gms fatt choy (soaked)
1 small bundle of tang hoon(deep fried).
Method: Place all the ingredients except the fatt choy and tang hoon in a pot. Add in 1 tbsp of oyster sauce, 1tbsp of soy sauce, 1 tbsp of sugar(if preferred sweeter add more sugar). 1/2 tsp of sesame oil, 1|2 tsp salt and 200ml of water. Cook over medium fire until boils, turn down fire and cook for another 10 mins until vegs are soft. Add in the fatt choy and turn off fire. Add in the deep fried tang hoon. Stir to combine the ingredients.